Roasted Salad Bowl with Cheezy Cashew

Watch the video below! This recipe was developed by @cookin_brooke.

Smoky, spicy, and full of flavor — roasted romaine, charred peppers, taco-spiced beef, and a drizzle of creamy cheezy cashew goodness make the ultimate taco-style salad bowl 

Ingredients:

• 1 head romaine lettuce, cut into fourths lengthwise

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 2 Roma tomatoes, quartered

• 1 lb grass-fed ground beef or tofu

• 1 packet spicy taco seasoning (or use your own blend!)

• 1 can black beans, drained + rinsed

• Cooked white rice

• Olive oil, salt & pepper

• ½ tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp cumin

• Juice of 1 lime

• Fresh cilantro, chopped

• @fixafoods Cheezy Cashew (add a splash of water to thin for drizzling)

Instructions:

• Preheat oven to 425°F.

• On a large baking sheet, toss sliced onion + bell peppers with olive oil, salt, pepper, chili powder, smoked paprika, and cumin. Roast for 20–25 minutes, until soft and a little charred.

• Add quartered Roma tomatoes and romaine (cut into fourths) to the pan during the last 10 minutes. Roast until the romaine edges are lightly charred and wilted.

• Meanwhile, cook the ground beef in a skillet over medium heat. Once browned, drain any excess fat, add the spicy taco seasoning, and a splash of water — simmer a few minutes to coat.

• On a plate or in a bowl, layer cooked white rice, black beans, roasted veggies, and ground beef.

• Thin the @fixafoods Cheezy Cashew Spread with a little water, then drizzle over top.

• Finish with chopped cilantro and a squeeze of lime juice.